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My review
Easy Walnut Raisin Biscotti
CORWYNN DARKHOLME
"Easy to make and tasty too!"
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Ingredients
servings 266 calsOriginal recipe yields 12 servings (2 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
- Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
- Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.
Nutrition Facts
Per Serving: 266 calories; 11.3 g fat; 38.4 g carbohydrates; 5.1 g protein; 41 mg cholesterol; 122 mg sodium. Full nutrition
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Reviews
Read all reviews 3034 Ratings
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Most helpful positive review
1/26/2004
This is a very good biscotti recipe. I made it with olive oil instead of butter, as I've been doing in all my biscotti lately. I just really like the taste better than butter, and I highly recom...
Most helpful critical review
11/2/2001
I found difficulties when cutting those biscotti.. most of them were broken ... too much rasins and walnuts were used as well..
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1/26/2004
This is a very good biscotti recipe. I made it with olive oil instead of butter, as I've been doing in all my biscotti lately. I just really like the taste better than butter, and I highly recom...
10/9/2001
This is consistently one of the best biscotti recipes I have-I substitute dried cranberries & pecans and add a little orange rind (eliminate the cinnamon); you can use other substitutions as wel...
6/29/2004
Great recipe. I use my food processor to coarsely grind the raisins and nuts. I also cooked them a little bit longer so they would be dry and crispy. I had no trouble cutting them with the nu...
8/7/2003
Very easy to make. Good flavor and easy to tweak recipe. I flatten mine a little more to make longer biscotti (but not too flat usually about 3/4"). I usually use chopped nuts but have used w...
5/20/2007
After eating phenomenal biscotti in Port Townsend, WA, I wanted to try to make something similar at home. I modified this recipe by adding 2 tsp of orange zest and substituting chocolate chips ...
12/13/2002
I've made this recipe several times and it has always worked well. I agree the chunks make it hard to slice so I chop walnuts extra fine and use currants instead of raisins and they have a much ...
8/4/2000
Cinnimon lovers get your fix here. For an added cinnimon boost I drizzled cinnimon sugar over the top before baking. I also added mini chocolate chips. Certainly one of my top five biscotti rec...
9/24/2000
Very good. I substituted almond extract for the vanilla, and it added a really nice flavor.